Foolproof Teriyaki Chicken Rice Bowl With Crispy Chickpeas Recipe: A Meal-Prep-Friendly Dinner with Simple Ingredients

A reliable teriyaki chicken rice bowl like this one belongs in every home cook’s collection.

Ingredients

• 300 g rice, uncooked
• 300 g chicken thighs, sliced
• 3 tbsp teriyaki sauce
• 1 tbsp oil
• 1 carrot, grated
• 1 cucumber, sliced
• 1 can (400 g) chickpeas, drained
• 1 tbsp olive oil
• 1 tsp paprika

Instructions

1. Cook the rice according to the package directions.
2. Cook the chicken in the oil for 6 minutes, add the teriyaki sauce, and simmer for 2 minutes.
3. Roast the chickpeas with the oil and paprika at 200 °C (400 °F) for 20 minutes until crisp.
4. Spoon the rice into bowls and top with everything, finishing with crispy chickpeas.

Tips

• Use the freshest ingredients you can find for the best flavor.
• Prep all your ingredients before you start so the cooking goes smoothly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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